Slow Cooker Roast Beef

After having no red meat roasts all year, I have now cooked two in two weeks! This is definitely a personal record in the kitchen for me. I again used the slow cooker to cook the roast and was really happy with the results. We could have used a smaller piece of beef, but the left over meat was great to make sandwiches for school lunches for a couple of days.

Slow Cooker Roast Beef

Ingredients:

Olive oil

Beef Top Side (ours was about 2kgs)

1 Onion, finely chopped

2/3 cup of red wine

2/3 cup tomato sauce

1/4 cup water

4 -5 carrots, peeled, top and tailed and cut to the same size.

10 potatoes

3 tablespoons cornflour

Broccoli

Small Pumpkin

Method:
Using the slow cooker, this recipe took about 8 hours to cook.

Make sure that the piece of meat will fit into your slow cooker. As with the lamb the piece of beef was a little too big, so I sliced off some meat and just placed down the side of the slow cooker late on.

Heat a couple of tablespoons of oil in a heavy based fry pan.

Brown / sear the beef in the oil for about 10-15 minutes.

Add the onions and let them sauté around the meat for a couple of minutes.

Transfer the beef and onions to the slow cooker and add carrots.

Pour in the wine, tomato sauce and water. Coat the beef with plenty of liquid, then place the lid on and cook on high for 4 hours.

Turn the beef over and mix the gravy, pouring the liquid over the top of the meat. Cook for another 4 hours, but switch the slow cooker to low.

An hour before the meat will be ready, I steamed the cut up potatoes for 15 minutes and the cut up pumpkin for 10 minutes. I then placed them on trays lined with baking paper, brushed with oil and seasoned with salt. They cook for about 45 minutes or until crisping nicely. Turn once during cooking.

Once the meat has been in the slow cooker for 8 hours, remove it from the slow cooker and let it rest. Place the broccoli on to steam cook at this time.

Blend the corn flour with 1/4 cup cold water and then add to the liquid in the slow cooker to thicken the gravy.

Slice the beef and serve on plates with carrots and other vegetables.

The kids preferred the gravy on the side of the plate, but it was great poured directly over the beef

Make sure that the piece of meat will fit into your slow cooker. As with the lamb the piece of beef was a little too big, so I sliced off some meat and just placed it down the side of the slow cooker later on.

Heat a couple of tablespoons of oil in a heavy based fry pan.

Brown / sear the beef in the oil for about 10-15 minutes.

Add the onions and let them sauté around the meat for a couple of minutes.

Transfer the beef and onions to the slow cooker and add carrots.

Pour in the wine, tomato sauce and water. Coat the beef with plenty of liquid, then place the lid on and cook on high for 4 hours.

Turn the beef over and mix the gravy, pouring the liquid over the top of the meat. Cook for another 4 hours, but switch the slow cooker to low.

An hour before the meat will be ready, I steamed the cut up potatoes for 15 minutes and the cut up pumpkin for 10 minutes. I then placed them on trays lined with baking paper, brushed with oil and seasoned with salt. They cook for about 45 minutes or until crisping nicely. Turn once during cooking.

Once the meat has been in the slow cooker for 8 hours, remove it from the slow cooker and let it rest. Place the broccoli on to steam cook at this time.

Blend the corn flour with ¼ cup cold water and then add to the liquid in the slow cooker to thicken the gravy.

Slice the beef and serve on plates with carrots and other vegetables.

The kids preferred the gravy on the side of the plate, but it was great poured directly over the beef.

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.

Comments

Yum. The slow cooker is the ONLY way I do my roasts these days. So quick and easy in the morning to just brown the meat, add some seasoning, and set it to cook. If I am home late, I will just make a salad to have with the roast meat (lamb with salad and feta cheese is always yummy), otherwise roast veges are great too.

I don’t cook roasts any other way now. The slow cooker does such a great job and the meat is so tender. My favourite is a lamb leg – I just push in slivers of garlic, season the top and let it cook for the whole day. Delicious.

[…] roasts and highly recommend you try them, here are a couple of super easy favourites in our house:Slow Cooker Roast BeefSlow Cooker Roast LambSomething that I didn’t know about meat until I visited The Main Meal […]

Nicole Avery is a Melbourne mum to five beautiful kids aged 17 to 7. Nic is slightly addicted to spreadsheets, tea, running, CrossFit. Her goal for 2016 is to create space in her life for creativity and calm. Read More…